Both the peach relish and the pork benefit from an overnight rest in the refrigerator; the relish mellows in flavor, and the pork becomes even more tender in the fiery marinade.
Long, slow cooking is the key to these tender, juicy birds, braised in an autumnal mix of apples, cider, and caramelized onion. If pheasant is hard to come by, you can substitute chicken.
Author: Melissa Clark
Author: Melissa Roberts
Author: Melissa Roberts
Author: Chris Miller
Author: Maggie Ruggiero
Author: Govind Armstrong
Author: Rosemary M. Wyman
Author: Susan Fallom
Author: Ruth A. Matson
Author: Adeena Sussman
Author: Jim Tarantino
Author: Nancy Hawley
Author: Farid Zadi
Author: Kay Chun
Author: Karen Keisir
Author: Mike Mills
Author: Carolynn Angle
Ginger and Shaoxing rice wine give a deep, round intensity to chicken, turning it into something sumptuous. The salty savor of country ham and chewy, dense chestnuts help make each forkful a hit.
Author: Andrea Reusing
Author: Bob Sloan
Author: Clark Frasier
Author: Amy Goldwasser
Author: Marge Perry